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Slow-Cooker Pecan Bread Pudding

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  • Prep 15 min
  • Total 3 hr 15 min
  • Servings 8
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Who knew that you could make bread pudding in a slow cooker? Cinnamon bread covered with vanilla custard and topped with pecans. Serve with whipped cream. Perfect for breakfast or dessert.
by: Baked Bree
Updated Dec 8, 2015
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Ingredients

  • 3 sprays cooking spray
  • 4 cups cinnamon swirl bread
  • 3 whole eggs
  • 3 cups half-and-half
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans

Steps

  • 1
    Spray slow cooker insert with cooking spray. Line the bottom and sides of insert with aluminum foil. Let the foil hang over to make handles for easy release.
  • 2
    Cut the cinnamon bread into 1 inch cubes. Add to the slow cooker.
  • 3
    Make the custard by whisking together, eggs, half-and-half, salt, vanilla, cinnamon, and brown sugar.
  • 4
    Pour custard over the bread cubes.
  • 5
    Sprinkle chopped pecans on top of bread pudding.
  • 6
    Cook on low for 3 hours or until a knife inserted comes out clean.

Expert Tips

  • tip 1
    Serve with whipped cream, powdered sugar, and a sprinkle of cinnamon.

Nutrition Information

No nutrition information available for this recipe
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